Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

Heat oven to 220C/200C fan/gas 7. Put the flour in a bowl and coarsely grate in the butter (dipping the butter into the flour can make it easier to grate; do this as often as you need). Use a butter knife to stir the butter into the flour, then mix in the sugar and spice.

Add the pumpkin and 80ml milk to the flour mixture and quickly stir everything together. Add more milk if you need to.

Tip the mixture onto a floured surface and lightly bring together with your hands a couple of times. Roll out until 4cm thick and stamp out rounds with a 7cm cutter. Re-shape the trimmings until all the dough has been used. Place the rounds on a lightly floured baking sheet and brush the tops with any remaining milk. Bake for 10-12 mins until risen and lightly browned.

Comments, questions and tips

These came out a lovely colour. However, they were quite flavourless. I would say the spice needs to be doubled. I didn't get anywhere near 25 scones - I struggled to get 12.

LuckyMoggy

8th Oct, 2018

Very nice - not too sweet so can have with a range of toppings to sweeten or not. Not even close to 25 scones though. Rolled the dough out to closer to 2cm than 4cm, and using the 7cm cutter I think I got about 10-12 scones!

asc93

3rd Oct, 2018

5.05

Really delicious! I added a milk wash to the tops to use up the leftover milk and they came out beautifully golden.

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